Author
Topic: Krust, Middletown CT (Read 1216 times)

After reading a few articles, some reviews (people either loved or hated) and seeing some pictures I went in not expecting much....

I think it was about 5:30 when we got there, it was packed already 30 minute wait ( 1 1/2 hours wait as we were walking out) ..... there are only around 10 or 12 tables , bar was full and people standing in the bar area.... we went into the bar area trying to get close to the oven... I wanted to time a pizza as the various articles I read had mentioned, 1000, 800 and 600-800 degrees ( i later read that the 1000 was owners home wfo)

we ordered special of the night - white pizza with sausage, roasted red peppers and roasted onions and a red pizza (sauce, fresh mozz & basil) with salami. The toppings on the special were good, sausage was nicely flavored - red pepper, some fennel, onions & peppers were nice and sweet, definitely some garlic on the pizza. The salami on the red pizza was cubed, at first I thought we received the wrong pizza, both my friend & i plucked a piece off and ate it, my friends comment was - your salame is better (I buy Olli salame at whole foods) and slice thin. Their salami wasn't dry cured and wasn't anything special, cubes were odd. Then we tried a slice of it, my friend's immediate comment was "your sauce is better", it needed a little salt. The pizza was very good, but not exceptional. One of the articles said Garcia sling pies into 800-degree heat. His pizzas start with Neapolitan-style dough: high-gluten flour, water, yeast and salt, which "cold rises" overnight before proofing at room temperature the following day" You guys may be able to tell from the pictures but I don't think the oven was running at 800, based on the upskirt was it even 600? It had good flavor and was chewy but not tough.

The decor.... weird - it was very dark, LOTS of plywood - everywhere - tables, divider walls, lots of black paint, ceiling was original high and kind of funky old building style. Long and narrow space, with divider between bar & dining area. Very low budget and not very pretty but I can deal with that no problem as long as it's clean which it was. It was incredibly loud throughout and was hard to carry on a conversation.

the bar... they are advertising as bourbon bar - I don't know much about them but looked like a decent selection, drink menu 4 times longer than dinner menu, 6 or 8 beers on tap & bottles

All in all , we decided we'd go back. Pizza was good. Decent price wise - I think 11 -14 per pizza, the drink I had was 7. two pizzas and 2 sodas, two cupcakes were 41 (the cupcakes were 10 of that & I had paid for my drink at the bar)

Pictures (crappy, place was dark and cell phone,etc) .... first is the oven , 2nd the bar, third is from our table looking towards oven area - guy on stool is directly in front of prep area, oven was to the left. the two pizzas , the red with salami, upskirt (i think was the special)

Thank you for the review. In time we hope to try Krust. I saw some on line reviews and started to wonder if perhaps they weren't properly prepared to open. Since you said you would return, I suspect Krust may have to make some adjustments to improve, but they're off to a good start. Hour and a half wait says something. We'll have to see if that holds in the long run. I read the Hartford Courant story and always hope for young folks who make the jump to succeed.Marty

Thank you for the review. In time we hope to try Krust. I saw some on line reviews and started to wonder if perhaps they weren't properly prepared to open. Marty

that's what I thought too, some of the negative things written do hold true - dark and loud and my coat kept sliding off the chair (i'm sure we have read all the same reviews) but some of the negatives about the food seem to have improved. I haven't looked hard but haven't had alot of good pizza (in wolcott/waterbury) and am just starting to travel out to find the better stuff.